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“Our initial goal was to offer Clark County residents a Portland
experience,” explains Executive Chef Mark Hosack, who has worked at
Hudson’s since it opened eight years ago. “Every year we grow from
that experience; so instead of having to drive into Portland, they can
get what we call a ‘cooking from the ground up’ experience.”
Originally from the South, Hosack has spent the last 15 years in the
Northwest just as Northwest cuisine was starting to evolve.
“Our menu is Northwest driven. Stuffed cedar plank salmon is
very regional and highlights our market very well, as do our sizzling
forest mushrooms. Lots of mushrooms are grown here in this area,”
explains Hosack. “Just like you have Californian cuisine or Cajun
cuisine or New England cuisine, I want to establish a memorable
Northwest experience.”
Due to its unique location within the Heathman Lodge, Hudson’s
serves a large amount of both local and transient patrons, offering
breakfast, lunch and dinner as well as room service and full-line
catering. Hosack says that currently the lamb kabob, which uses spring
lamb from the Hood River Valley, is the most popular dish; but his
French toast bread pudding served with roasted pears and strawberries
comes in at a close second.
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